Cooking Vegetarian: 2,600+ Recipes
These almond and mixed peel chelsea buns are old-fashioned in the best way — soft enriched dough rolled around candied mixed peel and almonds, then baked into pull-apart swirls. Greasing the tin with sunflower oil gives them sticky, golden bases. Give the dough its...
The ultimate weekend baking project: heavenly brioche buns — eggs, a full cup of butter, and milk worked into a dough that bakes into something feathery and golden. Fast-action dried yeast keeps the process friendly, and an egg glaze with a snow of caster sugar...
The perfect grab-and-go fruit and nut breakfast bar is a real thing, and this is it — oats, coconut, three kinds of nuts, and four dried fruits bound by dates into chewy, sturdy squares. They survive a backpack, a gym bag, and a Monday. Bake a batch on Sunday and...
This spectacular toasted oat porridge earns its adjective: the oats take a few minutes in butter first, turning golden and nutty before the whole milk goes in. Muscovado sugar brings a molasses edge and a pinch of sea salt keeps it from tasting flat. Twenty minutes,...
Baked duck eggs with tomato and rosemary cakes turn breakfast into an occasion — rich yolks baked in cream beside little savory cakes scented with tomato and fresh rosemary. The cakes are quick-mixed with self-raising flour, and the whole thing lands on the table in...
A fresh berry tart with toasted nut crust is the dessert I make when I want applause for manageable effort. You toast almonds, pecans, and hazelnuts, rub them into a whole-wheat crust with chilled butter and egg yolk, and fill it with a tangy light sour cream and...
The ultimate healthy indulgence: avocado chocolate mousse is ready in 10 minutes and is genuinely, seriously good — silky and dark, sweetened only with agave. Ripe Hass avocados do the cream duty, raw cacao and almond butter bring depth, and a little lemon juice keeps...
This no-bake vegan cashew cheesecake skips the oven entirely — a macadamia, Medjool date, and coconut crust under a filling of soaked raw cashews, coconut oil, lime juice, and agave that freezes into something genuinely sliceable and creamy. A real vanilla bean does...
These vegan peanut butter chocolate chip cookies are a one-bowl job with no eggs and no fuss — crunchy peanut butter brings the body and the peanut pieces, maple syrup brings the chew. They bake in about 17 minutes, and pressing a few extra chips on top makes them...
This cranberry labneh tart with oat-coconut crust is a study in contrasts — glossy cranberries simmered in honey against a cool, tangy labneh filling, all on a chewy oat-and-coconut base. The crust is gluten-free by design, built from oats, oat flour, and brown rice...
These glazed chocolate avocado cupcakes are the sneaky kind of baking — ripe avocado steps in for butter, maple syrup sweetens, and no one at the table will guess. They bake up deeply chocolatey with a tender crumb, and the silky glaze makes them feel like a bakery...
This fresh berry tart with toasted nut crust looks like it came from a bakery window, but the hard part is mostly the waiting. Almonds, pecans, and hazelnuts are toasted and pressed into a crust with whole-wheat flour, then filled with a tangy light sour cream and...